Highs and Lows Make News For State's Corn - Mississippi ...

Page 2 MISSISSIPPI MARKET BULLETIN September 15, 2012
Cindy Hyde-Smith
Commissioner
Mississippi Department of
Agriculture & Commerce
121 North Jefferson Street
Jackson, MS 39201
Phone: 601-359-1100
www.mdac.ms.gov
Ag Museum
601-432-4500
Agricultural Theft Bureau
1-800-678-2660
Aquaculture
601-359-1102
Board of Animal Health
601-359-1170
Bureau of Plant Industry
662-325-3390
Coliseum
601-961-4000
Consumer Protection
601-359-1148
Fruits & Vegetables
601-359-1163
International Trade
601-359-1163
Keep Mississippi Beautiful
601-359-1150
Livestock Market News
601-359-1159
Make Mine Mississippi
601-359-1118
Market Development
601-359-1159
Meat Inspection
601-359-1191
Mississippi Market Bulletin
601-359-1155
Mississippi Farmers Market
601-354-6573
Regulatory Services
601-359-1111
Petroleum Division
601-359-1101
Weights & Measures
601-359-1149
From Our Kitchen To Yours
*****************************************
CREAMY GRITS CASSEROLE
REDEYE GRAVY
1 1/4 cups uncooked regular grits
2 cups chicken broth
2 cups milk
1 teaspoon salt
1/4 teaspoon ground red pepper
1/4 cup butter, cut into cubes
1 10-ounce block sharp cheddar cheese, shredded
1 4-ounce smoked Gouda cheese round, shredded
2 large eggs, slightly beaten
Bring grits, chicken broth, milk, salt and red pepper to a boil in
a medium saucepan over medium-high heat; reduce heat to low,
and simmer, stirring occasionally, 4 to 5 minutes or until thickened.
Stir in butter and cheeses until melted. Gradually stir
about one-fourth of hot grits mixture into eggs; add egg mixture
to remaining hot grits mixture, stirring constantly. Pour grits
mixture into a lightly greased 2 1/2 quart baking dish. Bake at
350° for 35 to 40 minutes or until golden brown and bubbly
around edges. Let stand 5 minutes before serving.
SWEET POTATO BISCUITS
2 cups cooked, mashed sweet potatoes
1/2 cup butter, melted
1 to 1 1/4 cups milk
4 cups self-rising flour
1/8 teaspoon baking soda
3 tablespoons sugar
Stir together sweet potatoes, butter, and 1 cup milk until well
blended. Add flour, baking soda, and sugar, stirring just until
dry ingredients are moistened. Add remaining 1/4 cup milk to
moisten dough, if needed. Turn dough out onto a lightly floured
surface; knead 8 to 10 times. Pat or roll dough to a 3/4-inch
thickness; cut with a 2-inch round cutter. Place biscuits on
lightly greased baking sheets. Bake at 400° for 15 minutes or
until golden brown.
PECAN SUGARED BACON
2 tablespoons coarsely chopped pecans
2 tablespoons brown sugar
1 1/2 teaspoons freshly ground pepper
12 thick-cut bacon slices
Preheat oven to 400°. Chop pecans in a food processor 20 seconds
or until finely chopped. Stir together pecans, brown sugar,
and pepper. Place half of bacon in a single layer on a lightly
greased wire rack in an aluminum foil-lined baking sheet. Repeat
procedure with remaining bacon, placing on another lightly
greased wire rack in a second foil-lined baking sheet. Press
pecan mixture on top of bacon slices, coating well. Bake at 400°
for 22 to 25 minutes or until browned and crisp. Let stand 5
minutes.
Breakfast Southern Style…
1/4 cup butter
1 1/2-inch thick smoked bacon slice, diced
1/2 cup chopped smoked ham
1 small onion, diced
2 garlic cloves, minced
2 teaspoons finely chopped fresh sage
2 tablespoons all-purpose flour
1 cup milk
1 cup beef broth
3/4 cup brewed coffee
1 tablespoon chopped fresh chives
2 teaspoon cracked pepper
Melt butter in a large saucepan over medium heat; add bacon,
and cook, stirring occasionally, 5 to 7 minutes or until done.
Add ham and next 3 ingredients; sauté 3 to 4 minutes or until
onion is translucent. Reduce heat to medium-low. Add flour.
Cook, stirring constantly, 3 to 5 minutes or until golden brown.
Slowly whisk in milk, beef broth and coffee; bring to a boil over
high heat; stirring occasionally. Reduce heat to low. Simmer,
stirring often, 14 to 18 minutes or until thickened. Remove
from heat. Stir in chives and pepper.
BAKED OATMEAL
2 cups uncooked quick-cooking oats
1/2 cup packed brown sugar
1/3 cup raisins
1 tablespoon chopped walnuts
1 teaspoon baking powder
1 1/2 cups fat-free milk
1/2 cup applesauce
2 tablespoons butter, melted
1 large egg, beaten
Cooking spray
Preheat oven to 375°. Combine oats, brown sugar, raisin, walnuts,
and baking powder in a medium bowl. In a separate bowl,
mix together milk, applesauce, butter, and egg. Add milk mixture
to oat mixture; stir well. Pour oat mixture into an 8-inch
square baking dish coated with cooking spray. Bake at 375° for
20 minutes. Serve warm.
Source: SouthernLiving.com